» Beef Recipes » Beef Fajitas with Spicy Tomato Salsa

Beef Fajitas with Spicy Tomato Salsa

(Serves 2)

Ingredients

Steak

• Lean steak fillets – 4 x 3.5 Oz (Females) OR 4 x 7 Oz (Males), chopped into 0.5 inch by 1.5 inch strips
• 2 Teaspoons of cumin powder
• 1 Tablespoon of olive oil
• 2 Cloves of garlic, crushed
• 1 Teaspoon of chilli paste (optional)
• 1 Teaspoon of paprika
• Salt (pinch)
• ¼ Teaspoon of cracked pepper

Fajita Filling

• 2 Large green bell pepper, sliced thinly
• 1 Medium Spanish onion, sliced thinly
• 10 Medium mushrooms, finely sliced
• 1 Clove of garlic, crushed
• Salt and pepper to taste

Spicy Tomato Salsa

• 3 Large tomatoes, finely chopped
• 1 Small onion, finely chopped
• 1 Small chilli, seeds removed
• 1 Clove of garlic, crushed
• 1 Tablespoon of olive oil
• Salt and pepper to taste
• ½ - ¾ Cup fat free ricotta cheese (with a pinch of salt and pepper added if desired)
• 4 - 8 Large firm lettuce leaves

Method

1. Add all steak ingredients except oil, in a large bowl and combine well. Cover with a cling wrap and place in the refrigerator to marinade for 1 – 2 hours.
2. Once the steak has finished marinating, place a large fry pan on medium heat, add 1 tablespoon of olive oil and heat.
3. Add the steak and cook until half cooked, stirring every few minutes to prevent sticking.
4. Add all the fajita ingredients and combine well. Toast until meat is cooked through and vegetables are golden.
5. Once cooked, remove from the heat and put aside and prepare the tomato salsa.
6. Place a medium fry pan on low to medium, heat 1 tablespoon of olive oil then add onion, garlic, and chilli combining well. Toast until onion is golden and just soft.
7. Add tomatoes, salt and pepper, combine well and reduce heat to low and simmer for 10 minutes. Then remove from heat.
8. Once all ingredients have cooked, obtain four serving plates, place one lettuce leaf on each and in the centre add ¼ of each cooked ingredient (beef and fajita ingredients and salsa), then add 1 heaped tablespoon of ricotta on top. Fold the top and bottom of the leaf up about 0.5 - 1 inch, and then wrap the filling with the side of the leaf tightly.
   You may want to divide each ¼ of the ingredients into half and use two lettuce leaves (making 2 fajitas) especially for male serves or add extras on top of the fajita as pictured.